Peningkatan Mutu Fisik dan Organoleptik Nugget Ayam Petelur Afkir Menggunakan Pasta Biji Klabet (Trigonella foenum-graceum L.)

Abstract

This research aims to determine the effect of adding klabet seed paste (Trigonella foenym-graceum L.) to the production of nuggets for reject laying hens on physical and organoleptic properties. This research was carried out in April - May 2024 at the Animal Production Laboratory and Research and Technology Laboratory, Faculty of Agriculture, Universitas Sumatera Utara. The design used in this research was a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatment consisted of adding klabet seed paste (P0 = 0% ; P1 = 3% ; P2 = 6% ; P3 = 9%). The parameters observed are the degree of acidity, cooking loss, water holding capacity and organoleptics which include color, taste, aroma and texture tests. The results of the research showed that the addition of klabet seed paste to the nuggets of cull laying hens using the best klabet paste, namely at P3, as much as 9% could improve the physical quality, namely pH, cooking loss and water holding capacity, as well as improving the organoleptic quality, namely nugget color, taste and aroma of chicken nuggets laying waste. The best treatment obtained at P3 resulted in cooking loss, air holding capacity, color and aroma with the highest values.